Bring a large pot of salted water to the boil. Add the rigatoni and cook until al dente according to packet instructions. Reserve ½ cup of pasta water, then drain and set aside.
Pasta Alla Vodka
Pasta Alla Vodka is an easy, comforting vegetarian dish that feels indulgent but comes together so quickly. Made with a rich tomato sauce, a touch of chilli with a creamy finish, you can easily make this on repeat without ever getting sick of it. The secret is Brancourts 97% Fat Free Cottage Cheese, which adds a smooth, velvety texture while keeping the sauce lighter and high in protein – a healthier alternative to heavy cream. Vodka is completely optional, and the recipe is just as delicious made alcohol-free.
4
Method
1.
2.
In a large frying pan, heat the olive oil over medium heat. Add the sliced shallot and cook for 2–3 minutes until soft and fragrant.
3.
Stir in the minced garlic, chilli flakes, sea salt and black pepper. Cook for about 1 minute, stirring constantly.
4.
Add the tomato paste and cook for 2–3 minutes, stirring often. Pour in the vodka, if using, and let it simmer for 1–2 minutes until mostly reduced.
5.
Pour in the canned whole tomatoes. Break them up gently with a spoon or spatula. Lower the heat and let the sauce simmer for 10–15 minutes, stirring occasionally.
6.
Stir in the cottage cheese and parmesan. Mix until the sauce becomes smooth and creamy.
7.
Add the drained rigatoni into the sauce. Toss well until fully coated. If the sauce is too thick, add a splash of reserved pasta water until glossy and silky.
8.
Spoon into bowls and top with extra parmesan, chilli flakes (if you like), and fresh basil leaves.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
2 tablespoons extra virgin olive oil
1 shallot, finely sliced
3 garlic cloves, minced
2 teaspoons chilli flakes
2 teaspoons sea salt
1 teaspoon black pepper
1 can 140g tomato paste
1 can 400g whole tomatoes
200g Brancourts 97% Fat Free Cottage Cheese
½ cup grated parmesan cheese
¼ cup vodka (optional)
450g rigatoni pasta
Fresh basil, to garnish
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